Fox Run Vineyards Riesling Reserve 2005
Wine Recommendation: Fox Run Vineyards 2005 Riesling, Reserve Tasting Notes: Our Reserve Riesling is produced only in years when ripening conditions are outstanding. The wine in this bottle has a zesty acidity, beguiling complexity, and a creamy mouthfeel. Look for aromas of lemongrass, lime and mango. These delicate flavors pair exceptionally well with lime-marinated beef, chicken fajitas, and swordfish steaks with mango salsa as well as Thai beef salad. Paired with foods that feature soy sauce or ginger, our Reserve Riesling provides a dazzling taste experience. Varietal Notes: Riesling gives wine lovers the finest example of the important complementary role that sugar and acid play in a wine's overall balance. Indeed, a great Riesling is exactly that, a stunningly graceful contrast between the two. Rounding out the package are the signature floral fruit characteristics that combine perfectly with the grape's natural sugar-acid balance. This gives Riesling the potential to age gracefully for years, becoming more supple and luxurious, with petrol-like qualities. Vineyard Notes: Soils are from glacial deposits, friable, well drained and have an eastern aspect (slopes point to the east) . The vines are 6-15 years old. Technical Notes: Appellation: Seneca Lake RS: 0.6% Aging: Stainless steel Return to Fox Run Vineyards wine list
Four and a half glasses
External Reviews for Fox Run Vineyards Riesling Reserve
Peter Bell loves dry wines, and making Riesling to be a food-friendly experience calls for it to be that way. However, there are realities of the marketplace, and the vast majority of the success of his Rieslings over the last few years has been in Fox Run Vineyard’s handsome, veranda-graced tasting room, where a lot of the consumers seem to prefer a slightly sweeter version of the wine.“I love the classical drier style,” said Peter, “but that style of wine can be a bit hard to understand.” Bell, who earned his winemaking degree at Charles Sturt University in Australia, learned that making Riesling the Aussie way was perfectly logical. Australian Riesling is about as dry a wine as is made in the world, and there sugar is not a factor. It’s a style to which Peter has long been attracted.As a result, the 2005 Reserve Riesling was made dry, with just under 0.6% residual sugar. The resulting wine shows a muscularity of acid and a trace of the earthy notes that mark the top Australian Rieslings. This is a stellar and most dramatic wine that is food oriented, crisp enough to parry the flavors in many lighter seafood dishes, and enhance the likes of smoked salmon, caviar, and other salty foods.But it apparently is not the perfect wine for those touring a tasting room in the Finger Lakes. As a result, Bell chose to make the 2006 Fox Run Reserve Riesling with 2.2% residual sugar and the wine is a distinctively different sort of bird, with more tropical notes, still with the same minerality, but a softer, less challenging finish that should better appeal to the tasting room crowds. The remaining amounts of the 2005 wine are clearly aging well, one thing that Bell prides himself on. All of his Rieslings are aimed not only at earlier consumption, but also cellar aging.